If you don't have the confidence in baking, commit to making the recipe three times. The first two, do it exactly the… — Tom Douglas Copy Share Image
Disappointing cakes have often been sitting out too long. They should last just long enough to have the last pieces the next… — Tom Douglas Copy Share Image
I was driving around the country when I was 19 and happened to run out of cash in Seattle, so I settled here. — Tom Douglas Copy Share Image
Every time you make a fruit crisp for me, you are my favorite person in the world. It's something delicious and warm,… — Tom Douglas Copy Share Image
After being cooked, ling cod tends to bleed out some moisture, so, before serving, let it rest a few moments on a… — Tom Douglas Copy Share Image
I don't have any interest in being a chef without being on the business side of things, or vice versa, because if… — Tom Douglas Copy Share Image
Support a small chef. Not these big chains... but support the people who are out there trying to do things right and… — Tom Douglas Copy Share Image
I try to eat in one of my restaurants every day, and I eat out in another restaurant every day. It's what… — Tom Douglas Copy Share Image
For a group of friends or a family dinner, fish tacos are popular and fun to make. — Tom Douglas Copy Share Image
There's a restaurant in Manhattan called Balthazar, and next to it is Balthazar Bakery. It's tiny, and it's very charming to have that little… — Tom Douglas Copy Share Image
If you don't have the confidence in baking, commit to making the recipe three times. The first two, do it exactly the way I've… — Tom Douglas Copy Share Image
Mastering one recipe is better than mastering too many. Learn something and own it, and you'll feel so much better about it. You'll have… — Tom Douglas Copy Share Image
Over the years I've tweaked my stuffing recipe many times, adding a variety of ingredients like sauteed wild mushrooms, dried cherries, fresh chevre, toasted… — Tom Douglas Copy Share Image
If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil. — Tom Douglas Copy Share Image
